The One With Kwan Kee Claypot Rice – A Gem Of A Find In Sai Ying Pun

At times, you find a gem of a restaurant at the most unlikely place. Kwan Kee Claypot Rice was one of those finds. I was in the area one night with two friends looking for a second dinner (yes, we are gluttonish that way) when I remembered, hey, I had a dinner here before. Along one of those small alleys by the road side.

An unhygienic dinner spot? Perhaps. But good food is good food is good food.

So off we went in the rain and within seconds we found the place.

We noticed that the food of choice must be steamboat. But we weren’t in the mood for such heavy stuff, so we opted for a soup and claypot rice, shared between the three of us.

Edible Frogs & Preserved Sausage With Rice in Claypot (HK$62)

Kwan Kee Claypot Rice

It came as a surprise that one of my dinner buddies for the night, a true blue German, was NOT squirmish in trying out frog legs. I mean, at the best of time, frog legs are an acquired taste, especially for the common gweilo (I used the term very loosely here). We tucked in to this dish with gusto. The legs tasted like, well, chicken, though well cooked ones at that. The preserved sausage was excellent, though I am do enjoy sausages of all kinds, preserved or otherwise. But as a combination, it was just an alright rice claypot. I missed the “burned” rice layer at the bottom of the pot, but we were too stuffed to reach that part.

It was our second dinner for the night, remember?

Leaf Mustard, Salted Egg & Pork Soup (HK$45)

Kwan Kee Claypot Rice

A definite win for the night. I loved this soup. Its ginger base was perfect to go with the salted egg taste. The bean curd was silky smooth and delicate yet surprisingly firm; you know how overcooked tofu tend to disintegrate at the slightest touch.

Kwan Kee Claypot Rice

The pork was tender and fresh and “crispy” to the bite. Now that’s a strange adjective to use for pork cooked in soup but it was the most apt I could think of. (Note: Later on I discovered this must have been pork neck, the only part of a pig which tasted like this)

Anyway I saw that on the menu there is lamb stew! For those not in the know, lamb stew is kinda a specialty in Hong Kong, only that it is mostly available during winter. Most restaurants would have stopped doing this when winter turns into spring, but not Kwan Kee.

Ooooh, the mutton lover in me was saying yes, yes, yes! I will be back.

Kwan Kee Claypot Rice
Shop 1, Wo Yick Mansion
263 Queen’s Road West, Western District
2803 7209

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